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Mango Chicken

mango chicken

My favorite thing about the picture above? The cilantro on the Mango Chicken and in the glass cup is from my garden. Now, that’s something to get pumped about considering I barely have a yard. And what little yard I do have is taken over by a trampoline for the boys.

We live close to town which was really important to me after living in Manhattan for 17 years. I wanted to be able to walk to restaurants, a grocery store and a book store without having to get into the car. Well, everything I just mentioned is a mile away from my home –about a 15 minute walk. I throw on a back pack and the boys and I are off on foot. It is so much fun to explore the neighborhood with them.

Anyway, back to my garden. Because we live close to town, we don’t have a big lot. It’s kind of like brownstone living. The houses while fairly large, are quite close together and the yards are sparse. This year, we dug up all of the flowers (well just about all) and planted edibles and we have hit the total jackpot this month. Salad galore and herbs too.

In terms of the recipe below, I must thank Elise over at Simply Recipes once again. In my humble opinion, she has the best chicken recipes on the web. They are fantastic! This is my adaptation of her Mango Chicken. I removed the heavy cream, added coconut milk and made a couple of other changes as well.

Mango Chickenprint
1 ¼ pounds chicken breast, cut into 1-inch cubes
¼ cup grapeseed oil or olive oil
1 large onion
1 red bell pepper, diced
2 garlic cloves, sliced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 teaspoon celtic sea salt
1 tablespoon apple cider vinegar
1 cup water
½ cup coconut milk
1 mango, peeled and diced

  1. In a large saute pan, warm oil over medium heat
  2. Add onions, stirring occasionally, cooking until soft, 5-10 minutes
  3. Add red pepper, ginger, garlic, curry and salt, cook 5 minutes
  4. Add vinegar, water, coconut milk and mango to pan, bring to a boil briefly, then reduce heat
  5. Add chicken pieces, return to a low simmer
  6. Cook for 8-10 minutes until chicken is cooked through –cut open largest piece to check
  7. Garnish with cilantro
  8. Serve
Serves 4-6

This dish is fun, festive and easy to make. I hope you like it as much as we did!


posted on June 24, 2008

  1. This looks so good!

    I live in an apartment and am also trying my hand at growing herbs this year. I planted them in a 1/2 wine barrel and they are coming in great (so I hear) even though I’ve been gone for a week. I found a great trick of poking the bottom of the bottle with a pin, filling it with water, and then tightening the cap until the water drips at your desired pace. I used about 4 large bottles all around to last the week.

    Unfortunately, I haven’t planted cilantro yet (which looks great here), so maybe I’ll use my thai basil :)

  2. Hänni @ hannihaus.com

    If this is anything like that delicious Chili Chicken you posted, then we are in for a real treat!

    (The Chili Chicken recipe came out great btw. the napa cabbage and shitake mushrooms are also sure to become a staple at our house. thank you for sharing!)

  3. This looks and sounds absolutely lovely! I will have to trial it out. Thanks!

  4. Amy -You are so creative, I love all of the ideas you shared above. I think the thai basil will work very well in place of the cilantro in the recipe.

    Hanni -So glad you liked the Chili Chicken and hope you enjoy the Mango Chicken just as much.

    Kevin -Thanks.

    Alisa -Thanks as always for stopping by. And anyone reading this who’s into dairy-free, please go to Alisa’s website. It’s great.

  5. Kathleen

    Tried it 2 nights ago, outstanding!! Leftovers were great for lunch. It’s going into the dinner rotation.

  6. Thanks Kathleen, it’s part of our dinner rotation too.

  7. Thanks Sophie -That sounds just great!

  8. Emily

    This recipe is so simple and the flavors are divine; 5 stars!! I think I’ve made it 3 times in the past month already. Each time it turns out different depending on the mango, sometimes it’s more soupy if it’s a juicy mango. I like it either way!

  9. Emily,

    Thanks for your comment. I’m glad you like this recipe and appreciate your “5 star” rating :-)

    Elana

  10. Kathleen

    As I commented earlier, this is a great recipe and is still in the dinner rotation!! However, last week I didn’t have fresh mango and tried it with frozen, not a good substitution. Use fresh, always.

  11. Kelsey

    This looks delicious, but I don’t like red peppers. Any suggestions for a substitution?

  12. Looks great! Like you, I love tweaking whatever recipes I find on the Internet and making it perfect to my taste. And this one has mango, I love mangoes!

    http://myonlinemeals.com

  13. Any suggestions on what I could substitue coconut milk for? I am intolerant to both normal milk and coconut, so those two things are not options for me at the moment. Thanks for the help! This recipe looks divine!!!

  14. Danielle

    I was also curious about the coconut milk being substituted for something else(besies dairy). I have a few relatives(mom and grandma) who have a coconut allergy(and MANY others as well), which is a new thing. My family really enjoyed this though, even my boys who are 1, 3, and 5. I made it for the second time tonight, and my husband, who is not a curry fan, thought it was a perfect balance of flavors, the curry did not overwhelm everything else. I LOVED it!

  15. Charlene

    My autistic son, who never eats anything without tomato sauce on it, has now told me this is his favorite meal EVER! I am speechless. THANK YOU Elana!

  16. Yummy! I love mangoes, so why not add them to chicken and make a delicious dinner. Thanks for this recipe!

    I came across your site on the Circle of Mom’s top 25 Food Allergy Mom Blogs. It’s given me the idea to start a blog hop for allergies, asthma and eczema – parents or adults dealing with the condition. Please check out the page here and add a comment if you’d like to join. Thanks!

    http://itchylittleworld.wordpress.com/blog-hop/

    Jennifer

  17. Loved this simple recipe! It was such a hit with our family that I’ve decided to share it on my blog – http://itchylittleworld.wordpress.com/2012/01/20/mango-chicken/

    Thanks for this great recipe!
    Jennifer

  18. Jean Leidner

    I have made this twice now and it is yummy! The second time I steamed lacinato kale as a side and it
    tasted great with the sauce from the mango chicken spooned on top. Love your website. Thank you!

  19. Cathy Siler

    anybody tried this w/ ground ginger? I don’t have any fresh in the house right now, its snowing outside where I live in the Kansas City Metro area and I’m not going to the store!

  20. Amanda

    This was easy to make and my family loved it, even the 3 year old and 11 mo old. I used frozen mango pieces but it was delicious. Thank you!

  21. Sarah

    Just a question… Cooked or raw chicken? Seems different to add raw to all the rest?

  22. christina @ christina-diane.com

    if this recipe is indicative to what your BOOKS will hold, I’m totally buying your books! Yum. So good! I added a little extra mango, chicken and coconut milk all topped on a bed of quinoa. So good !!!!

  23. Ashley

    This dish was absolutely wonderful!! It smelled amazing while cooking and I love the combination of fresh flavors. I made it for dinner and also baked sweet potatoes as a side dish. I mashed them with honey and the put a scoop right in with my bowl of the mango chicken – so tasty! Can’t wait for leftovers tomorrow!!

  24. Timmi

    Wow! what a fun and unique recipe! I think I will make this for lunch tomorrow :-)

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